Mary Berry’s Chiffon Cake is made with cake flour, granulated sugar, baking powder, salt, egg yolks, cold water, vegetable oil, vanilla extract, egg whites, and cream of tartar. This delicious Chiffon Cake recipe creates a light and airy dessert that takes about 1 hour and 15 minutes to prepare and can serve up to 10 people.
Ingredients Needed
- 1¾ cups cake flour (210g)
- 1¼ cups granulated sugar (250g)
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 7 large egg yolks, room temperature
- ¾ cup cold water (180mL)
- ½ cup vegetable oil (120mL)
- 2 teaspoons vanilla extract
- 7 large egg whites, room temperature
- ½ teaspoon cream of tartar
How To Make Chiffon Cake
- Preheat Oven: Position an oven rack to the lowest level and preheat the oven to 325°F (160°C).
- Prepare Dry Ingredients: In a large bowl, sift together the flour, sugar, baking powder, and salt.
- Mix Wet Ingredients: In a medium bowl, whisk together the egg yolks, water, oil, and vanilla until pale and frothy, about 30 seconds.
- Combine Mixtures: Add the egg yolk mixture to the flour mixture, whisking until well combined.
- Whip Egg Whites: In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar on medium-high speed until stiff peaks form, about 6 minutes.
- Fold Mixtures: Fold one-fourth of the egg whites into the flour mixture until just combined. Gently fold in the remaining egg whites.
- Prepare Pan: Spoon the batter into an ungreased 10-inch (25cm) tube pan. Run a butter knife gently through the batter to release any potential air pockets.
- Bake Cake: Bake on the lowest rack for 1 hour or until a wooden pick inserted in the center comes out clean. The cake should spring back when gently poked with your finger.
- Cool Cake: Immediately invert the pan onto a wire rack and let the cake cool completely in the pan. When cooled, gently run a knife around the edges of the pan to release the cake.
- Serve: Place the cake on a cake stand and garnish with confectioners’ sugar, if desired.
Recipe Tips
- Ensure Room Temperature Ingredients: For best results, make sure both the egg yolks and egg whites are at room temperature before starting. This helps them whip up better and incorporate more air.
- Sift Dry Ingredients: Sift the cake flour, sugar, baking powder, and salt together to remove any lumps and ensure even mixing. This step helps prevent a lumpy batter.
- Fold Gently: When combining the whipped egg whites with the flour mixture, fold gently to avoid deflating the air you’ve whipped into the egg whites. Use a spatula and fold in a gentle, circular motion.
- Use an Ungreased Pan: For a perfect rise, use an ungreased tube pan. The batter needs to cling to the sides of the pan to rise properly.
- Cool Upside Down: As soon as the cake is done baking, invert the pan to cool it. This helps the cake maintain its height and prevents it from collapsing. Let it cool completely before removing it from the pan.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Chiffon Cake cool completely to room temperature. Wrap it tightly in plastic wrap or store it in an airtight container. Refrigerate for up to 5 days.
- Freeze: If you need to freeze the cake, wrap it well in plastic wrap and then in aluminum foil to prevent freezer burn. Freeze for up to 3 months. To thaw, transfer the cake to the refrigerator and let it defrost overnight before serving.
- Reheat: Preheat your oven to 300°F (150°C). Place the cake on a baking sheet and warm it for about 5-10 minutes, just until it’s heated through.
Nutrition Facts
Serving Size: 1 slice (1/10 of the cake)
- Calories: 250
- Total Fat: 10g
- Saturated Fat: 1.5g
- Cholesterol: 55mg
- Sodium: 160mg
- Potassium: 120mg
- Total Carbohydrate: 35g
- Dietary Fiber: 0g
- Sugars: 22g
- Protein: 4g
Try More Mary Berry Recipes
- Mary Berry Celeriac Soup
- Mary Berry Parkin Recipe
- Mary Berry Lavender Shortbread
- Mary Berry Canterbury Tart
Mary Berry Chiffon Cake Recipe
Description
Mary Berry’s Chiffon Cake is made with cake flour, granulated sugar, baking powder, salt, egg yolks, cold water, vegetable oil, vanilla extract, egg whites, and cream of tartar. This delicious Chiffon Cake recipe creates a light and airy dessert that takes about 1 hour and 15 minutes to prepare and can serve up to 10 people.
Ingredients
Instructions
- Preheat Oven: Position an oven rack to the lowest level and preheat the oven to 325°F (160°C).
- Prepare Dry Ingredients: In a large bowl, sift together the flour, sugar, baking powder, and salt.
- Mix Wet Ingredients: In a medium bowl, whisk together the egg yolks, water, oil, and vanilla until pale and frothy, about 30 seconds.
- Combine Mixtures: Add the egg yolk mixture to the flour mixture, whisking until well combined.
- Whip Egg Whites: In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar on medium-high speed until stiff peaks form, about 6 minutes.
- Fold Mixtures: Fold one-fourth of the egg whites into the flour mixture until just combined. Gently fold in the remaining egg whites.
- Prepare Pan: Spoon the batter into an ungreased 10-inch (25cm) tube pan. Run a butter knife gently through the batter to release any potential air pockets.
- Bake Cake: Bake on the lowest rack for 1 hour or until a wooden pick inserted in the center comes out clean. The cake should spring back when gently poked with your finger.
- Cool Cake: Immediately invert the pan onto a wire rack and let the cake cool completely in the pan. When cooled, gently run a knife around the edges of the pan to release the cake.
- Serve: Place the cake on a cake stand and garnish with confectioners’ sugar, if desired
Notes
- Ensure Room Temperature Ingredients: For best results, make sure both the egg yolks and egg whites are at room temperature before starting. This helps them whip up better and incorporate more air.
- Sift Dry Ingredients: Sift the cake flour, sugar, baking powder, and salt together to remove any lumps and ensure even mixing. This step helps prevent a lumpy batter.
- Fold Gently: When combining the whipped egg whites with the flour mixture, fold gently to avoid deflating the air you’ve whipped into the egg whites. Use a spatula and fold in a gentle, circular motion.
- Use an Ungreased Pan: For a perfect rise, use an ungreased tube pan. The batter needs to cling to the sides of the pan to rise properly.
- Cool Upside Down: As soon as the cake is done baking, invert the pan to cool it. This helps the cake maintain its height and prevents it from collapsing. Let it cool completely before removing it from the pan.
Mary Berry Chiffon Cake Recipe